Time flies and wild boar breed at a faster rate than our ability to control them.
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The number of reported cases of salmonellosis and campylobacteriosis has remained stable over the past five years, although listeriosis continues to rise.
Most infections with occupational diseases occur at slaughter, when humans handle potentially infected meat or body fluids. We’ll introduce two major ones here: erysipelas and S. suis infection.
After over 20 years of research effort, the question of how to balance efforts in Salmonella control among the preharvest, harvest, and post-harvest sectors remains alive, but ‘silver bullets’ for on-farm control of Salmonella in pigs have proven elusive.
In most fattening herds, the biggest risk for the finisher pigs to become infected with Salmonella is the within-farm contamination cycle of Salmonella. The biggest risk for introduction of Salmonella is buying infected piglets.